A Tangzhong starter / Water roux starter is a mixture of flour and water.
Ratio of bread flour : water (1:5)
Why Water roux?
Heating up the mixture of bread flour(high protein flour) with fluid will bring out the gelatin of starch in flour to absorbed more water in bread making.
Why using starch gelatin?
250cc Cold Milk (or water)
50g Bread flour
1. Mix bread flour and milk
2. Use low heat to warm #1 till like porridge.
3. Remove pot from heat and kept on mixing to cool down the water roux.
4. Wrapped with clear wrap immediately